Dried Fig Goat Cheese And Arugula Salad Recipes

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DRIED FIG, GOAT CHEESE AND ARUGULA SALAD

Another tasty looking recipe that I found on a supermarket circular. The combination of figs and goat is such a pleasure, I'm looking forward to trying this. When I finally get around to making this, will probably look for some ways to reduce the oil in the dressing.

Provided by justcallmetoni

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Dried Fig, Goat Cheese and Arugula Salad image

Steps:

  • Toast walnuts on a baking sheet in the oven at 300 degrees until they are just fragrant, about 4-5 minutes. Transfer to a plate to cool.
  • In a food processor, or metal bowl, combine rosemary, honey, vinegar, water, mustard, salt, and pepper. Slowly blend in the oil.
  • Combine arugula, figs and walnuts in a salad bowl. Give the dressing a final whisk and toss with salad. Divide salad onto four plates and garnish with one tablespoon of goat cheese.
  • 210 calories/12g fat/4g fiber.

Nutrition Facts : Calories 146.6, Fat 9.7, SaturatedFat 1.1, Sodium 100, Carbohydrate 15.1, Fiber 2.5, Sugar 11.4, Protein 2.7

1/4 cup walnuts
1 1/2 sprigs rosemary, stems discarded
1 tablespoon honey
2 tablespoons sherry wine vinegar
1 tablespoon water
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
4 teaspoons extra virgin olive oil
6 ounces arugula
6 white dried figs, stems removed
4 tablespoons goat cheese

BEET AND GOAT CHEESE ARUGULA SALAD

Provided by Giada De Laurentiis

Categories     appetizer

Time 42m

Yield 4 servings

Number Of Ingredients 11



Beet and Goat Cheese Arugula Salad image

Steps:

  • Line a baking sheet with foil. Preheat the oven to 450 degrees F.
  • Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
  • Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

ARUGULA AND GOAT CHEESE SALAD

This recipe is from "Alive" Magazine. I used greengrapes instead of red - Red will be nicer but I had green on hand. The "Alive" recipe calls for 1/4 cup Hemp Hearts I didn't have any so omitted them. This is adifferent very enjoyable salad - The Grapes are a must that help blend all the flavors together

Provided by Bergy

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Arugula and Goat Cheese Salad image

Steps:

  • Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer).
  • Place Arugula in a large bowl and toss with the dressing.
  • Divide between 4 plates.
  • Sprinkle grapes, cheese, cper & hemp heart over the arugula.
  • Serve.

1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
3 tablespoons virgin olive oil
salt & pepper
10 ounces baby arugula, washed and dried
3/4 cup red seedless grapes
2 ounces plain goat cheese, crumbled
2 tablespoons capers, rinsed and dried

FIG AND ARUGULA SALAD

So simple and so delicious!

Provided by Serena123

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6



Fig and Arugula Salad image

Steps:

  • Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
  • Drizzle honey and balsamic vinegar over salad before serving.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 30.5 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 85.4 mg, Sugar 26.6 g

4 cups arugula
8 fresh figs, quartered
¼ cup grated Parmesan cheese
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar

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